Tuscan White Bean Soup is a comforting and hearty dish that brings the flavors of Italy to your table. Packed with tender cannellini beans, earthy kale, and aromatic herbs, each spoonful is a burst of delicious, nutritious goodness. The hint of white wine adds depth to the soup, making it a perfect accompaniment to a cozy evening. Not only is this soup quick and easy to prepare, but it’s also versatile, allowing you to adjust the seasonings and consistency to suit your taste. Whether served as a starter or as a main dish paired with gluten-free bread, it’s a wholesome meal that’s sure to satisfy everyone at the table.
Why You’ll Love This Recipe
- Hearty and Satisfying: The combination of cannellini beans and kale provides a filling and nourishing meal.
- Flavorful: Aromatic herbs and a splash of white wine add depth and richness to the soup.
- Quick and Easy: With a total time of just 45 minutes, this soup is perfect for both weeknight dinners and special occasions.
- Versatile: Easily adaptable to suit dietary preferences or available ingredients.
Ingredients
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- ⅓ cup white wine (such as Pinot Grigio)
- 2 cups chopped kale, stems removed
- 2 ½ to 4 cups vegetable or chicken broth (adjust for consistency)
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until it turns a light golden color.
- Add Vegetables: Add minced garlic, chopped carrots, and diced celery. Continue sautéing for about 10 minutes, until the vegetables are softened and develop a rich flavor.
- Deglaze: Deglaze the pot with white wine, letting it cook until most of the liquid evaporates (about 5-7 minutes).
- Combine Ingredients: Add the drained beans, broth, tomato paste, salt, black pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, and oregano to the pot. Stir well to combine.
- Simmer: Bring the soup to a boil, then lower the heat, cover, and simmer for 15 minutes.
- Blend: Remove the bay leaves. Blend about 2 ½ to 3 cups of the soup until smooth, then return this creamy portion to the pot. Adjust the thickness by adding more broth as needed.
- Add Kale: Stir in the chopped kale, simmering for a few minutes until it wilts. Taste and adjust seasoning, adding more salt, pepper, or a splash of lemon juice if desired.
- Serve: Serve warm with a side of hearty gluten-free bread.
Servings and Timing
- Servings: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Protein Addition: Add cooked Italian sausage or shredded chicken for extra protein.
- Different Greens: Substitute kale with spinach or Swiss chard.
- Spice Level: Adjust red pepper flakes to your preferred heat level.
- Herb Variations: Experiment with fresh herbs like rosemary or basil for a different flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of broth if the soup has thickened.
- Freezing: This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
What are cannellini beans?
Cannellini beans are large white beans with a creamy texture and mild, nutty flavor. They are commonly used in Italian cuisine.
Can I use dried beans instead of canned?
Yes, you can use dried cannellini beans. Soak them overnight and cook until tender before adding to the soup.
Is there a substitute for white wine?
If you prefer not to use white wine, you can substitute it with an equal amount of additional broth or a splash of white wine vinegar for acidity.
Can I make this soup vegan?
Absolutely! Use vegetable broth instead of chicken broth to keep the soup vegan.
How can I make the soup thicker?
Blending a portion
Print
Tuscan White Bean Soup
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Tuscan White Bean Soup is a flavorful, hearty dish featuring tender cannellini beans, earthy kale, and aromatic herbs, with a splash of white wine for depth. Perfect for any season, this wholesome soup is quick, versatile, and can easily be customized to your taste. Whether enjoyed as a main or starter, it’s an easy-to-make, comforting meal ideal for cozy dinners.
Ingredients
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 1 stalk celery, diced
- ⅓ cup white wine (such as Pinot Grigio)
- 2 cups chopped kale, stems removed
- 2 ½ to 4 cups vegetable or chicken broth (adjust for consistency)
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon Italian seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until it turns a light golden color.
- Add Vegetables: Add minced garlic, chopped carrots, and diced celery. Continue sautéing for about 10 minutes, until the vegetables are softened and fragrant.
- Deglaze: Pour in the white wine, cooking until the liquid evaporates (5-7 minutes).
- Combine Ingredients: Add the cannellini beans, broth, tomato paste, seasonings (salt, pepper, red pepper flakes, Italian seasoning, bay leaves, thyme, oregano), and stir.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Blend: Remove the bay leaves. Blend about 2 ½ to 3 cups of the soup until smooth, then return this creamy portion to the pot. Adjust thickness by adding more broth.
- Add Kale: Stir in the kale, simmering for a few minutes until wilted. Taste and adjust seasoning as desired.
- Serve: Serve warm with gluten-free bread.
Notes
- For extra protein, add cooked Italian sausage or shredded chicken.
- To thicken the soup, blend a portion and return it to the pot.
- If you prefer a different green, substitute kale with spinach or Swiss chard.
- Adjust the spice level with red pepper flakes to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian